10 steak sauces you can make in minutes

When you're cooking steak, whip up a sauce to go with it. Our cookery team has created 10 speedy sauces that are as tasty as they are quick to make.

Rib eye steak in a frying pan, next to another steak on a plate with red wine sauce and cutlery

If our site’s statistics show one thing, it’s that you love steak and want to know how to cook it perfectly. Our guide to cooking the perfect steak is one of our most popular, whatever day of the year. We have plenty of supplementary guides, too, from ideas on side dishes to a video that’ll help you perfect your technique.

Even if you have all these bases covered, there’s no denying the importance of matching your meat with the perfect sauce. To add to the recipe ideas we already have on our site, we asked our cookery team to create 10 sauces that are ready in 25 minutes or under. All these sauces serve two people.

1. Salsa verde

Ready in... 15 mins
This piquant Italian green sauce doesn’t require any cooking.

Chop a small bunch each of parsley, chives and mint into small pieces and mix in a bowl with 1 tsp capers, 2 or 3 chopped anchovies, 1 crushed garlic clove, the juice of 1 lemon and 3 tbsp olive oil. Mix well and season to taste.

2. Smart peppercorn sauce 

Ready in... 20 mins
This classic, creamy steak sauce can be ready in no time.

Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer. Add 150ml chicken stock and reduce the mixture by half over a high heat. Add 2 tsp green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce, then stir in 4 tbsp double cream. Simmer for 1 or 2 mins until the sauce is slightly thickened.

3. Cheat’s Béarnaise sauce

steak with bearnaise sauce and chips

Ready in... 25 mins
If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged Béarnaise.

Melt 25g butter over a medium heat and add 1 finely chopped shallot. Cook for 5-6 mins, then add 1 tsp white wine vinegar. Cook for another couple of minutes, then stir in 100g crème frâiche, 1 tsp Dijon mustard, ½ tsp capers and a small bunch of chopped tarragon. Reduce the heat and cook gently for 2-3 mins until simmering, then season and serve.

If you want to try making Béarnaise and hollandaise sauces the traditional French way, you may find our video guide helpful:

4. Black bean & sesame sauce

Ready in... 25 mins
Team the umami flavour of steak with a deeply savoury Asian-style sauce, thickened with hardy black beans.

Drain and rinse ½ a can black beans and put into a food processor. Add 1 tsp dark brown soft sugar, 2 tsp honey, 1 tsp Chinese five-spice powder, ½ teaspoon grated ginger, 1 red chilli, 2 tsp tahini paste, 2 tbsp cider vinegar, 2 tsp soy sauce and 5 tbsp water. Blend until very smooth, then pour into a saucepan and bring to a simmer. Cook for around 5 mins, or until glossy and thick, stirring all the time.

5. Spicy chimichurri

steak chimichurri with chips

Ready in... 5 mins
Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick.

Put 1 garlic clove, 1 red chilli, a small bunch each of coriander and parsley and 3 tbsp red wine vinegar in a small food processor. Blitz until finely chopped, then add 2 tbsp olive oil and blitz again. Season and refrigerate until serving. We also have a 10-minute version, made with green chilli.

6. Quick red wine sauce

Ready in... 20 mins
Opt for a bistro classic by making a rich, boozy jus.

Put 250ml beef stock into a saucepan and reduce by half. Add 125ml red wine, 2 tsp dark brown sugar and 1 tsp balsamic vinegar. Leave to cook for another 10 mins over a high heat, or until the sauce has reduced by half again. Season to taste and serve.

See our classic recipe for red wine sauce.

7. Teriyaki sauce

Ready in... 20 mins
This Japanese sauce has the sweet/savoury balance honed to a tee.

Mix 5 tbsp soy sauce, 3 tbsp sake, 2 tbsp mirin, ½ tsp grated ginger and 1 tsp honey. Pour the mixture into a small saucepan and bring to a simmer. Cook for around 5 mins, or until slightly thickened. Remove from the heat and stir in 1 sliced spring onion. Season to taste, then serve.

8. Super-swift mustard sauce

Ready in... 10 minutes
It doesn't get much simpler than a two-component sauce.

Mix 2 tbsp Dijon mustard with 100g crème frâiche in a saucepan and heat gently until simmering. Season to taste and serve.

9. Blue cheese sauce

steak with blue cheese sauce

Ready in... 20 mins
Steak and blue cheese is a match made in heaven.

Melt 25g butter in a pan over a medium heat, then stir in 1 tbsp flour. Slowly add 150ml milk, stirring all the time, until the sauce is smooth and all the milk has been added. Bring to a simmer and add 50g chopped stilton (or another blue cheese) and stir. Cook until melted and the sauce has thickened slightly, then season to taste and serve.

10. Mushroom sauce

Ready in... 15 mins
We’d never turn our noses up at retro-style grilled mushrooms, but this creamy sauce is a little more refined.

Pour 1 tbsp olive oil into a saucepan over a high heat and add 6 sliced chestnut mushrooms. Fry for 5 mins, or until golden, then stir in 1 crushed garlic clove and 2 tbsp brandy. Cook until the brandy has almost totally evaporated, then stir in 4 tbsp double cream and 1 tsp wholegrain mustard. Reduce the heat and bring to a simmer. Cook for 2-3 mins more, then season and serve.

Learn how to cook the perfect steak with our video guide:

For more inspiration, visit our steak recipe collection. We'd love to hear your ideas for steak accompaniments, too... 


Comments, questions and tips

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7th Apr, 2019
Not very good recipes. Creme fraiche to make sauce Bearnaise? It's meant to be egg yolk and butter like hollandaise. Who on earth writes this stuff.
The Roughs's picture
The Roughs
1st Aug, 2019
Presumably people who can read - as it clearly states Cheats Bearnaise and has a link to the video on how do do it properly if you want to!
12th Jan, 2019
Used a mandolin and followed recipe precisely (other than adding seasoning, more garlic and some thyme to sauce) it was raw when served. Really disappointing. I will however be doing again BUT will cook for 1 hour covered in foil, remove foil, add cheese and cook for a further 30mins. Timings are well off in the recipe.
2nd Feb, 2018
Good and simple peppercorn sauce. I used pink peppercorns as well, and like Kazaji said, definitely needs more than the recipe suggests. The point I'd make is that the vinegar can really be a bit overpowering so don't overdo it with that. I also used one of those jelly chicken stock cubes - and it smelled awful when first mixed with the vinegar. Fortunately improved but wouldn't recommend those things!
5th Aug, 2017
The Peppercorn sauce was absolutely amazing and I'll definitely be making it again. I made it in a larger batch than the listed amounts (2x each ingredient) and the only change I made was adding about 50% more peppercorn Everyone loved it.
28th Sep, 2016
thanks BBC
13th May, 2015
Its uncanny that these simple sauces which one imagines most readers can make easily are all the stable of most professional chefs. I would for Seasoned Venues for 5 years and we used to use this sort of thing and charge £20 a plate at posh and unique venues like the Fleming collection gallery in Mayfair, the same thing in hackney would have been £7 but the point is that you don’t need 3 years of catering school to be able to do this sort of thing at a posh unique venue like this. . . bbc to the rescue every time for me.
19th Apr, 2015
I made the smart peppercorn sauce yesterday and it was FABULOUS!
22nd Feb, 2015
Followed the recipe for the blue cheese sauce the other day - delicious. I had to make it gluten-free: Using the same quantities as in the recipe, but using GF flour (I used Doves' Farm plain white flour), I mixed the flour with the cold milk, added the butter and then heated the mixture slowly, stirring all the time, adding the cheese once the sauce had come to boiling point and had thickened. Note: with GF flour, if you use the traditional method of making a white sauce (i.e. melting the butter, adding the flour and then the milk bit by bit), it's likely to go lumpy. It can be done, but I've found it's more reliable using the method I describe above.
Elizabeth Odiogo's picture
Elizabeth Odiogo
18th Jan, 2019
is there vegan meat
ammy willson's picture
ammy willson
29th Jan, 2019
I found it in https://jwsteakhouse.co.uk/ I believe this is best steakhouse in london . You can try here.
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. In addition to Quorn, you can now get vegan 'steak', for example a brand called Vivera which is available from Tesco.
18th Apr, 2015
Can this mushroom sauce be made in advance and reheated?
15th Feb, 2015
If you would like to save these recipes, all you need to do is open this page by clicking on the arrow at the top right hand corner. Then save it to your favourites in your browser. Simple.
17th Feb, 2015
We don't want to save these recipes in our browsers - I, for one, already have too many bookmarked pages, one of which is the BBC Good Food website! We would like to save this page to "My Good Food". Is it not possible to add a "Save this recipe" box to the top of the page, like you have on your standard recipe pages? That would really be a great help. Thank you!
goodfoodteam's picture
17th Feb, 2015
Thanks for your question. Unfortunately it's not currently possible to save guides to your My Good Food binder, but we are hoping to implement this functionality soon. Your comments have been filed to be taken into consideration in the near future.Best wishes, BBC Good Food Web Team
15th Feb, 2015
Me also I would like to save this one!
13th Feb, 2015
yes please I'd like to save too!
12th Feb, 2015
MrsYC's question is exactly the same thing as I was going to ask!!! It would be great to be able to save this page with these truly useful recipes to our My Good Food collection.


28th Feb, 2015
Black pepper sauce: follow the instructions for the smart peppercorn sauce, but use 2 tsp black peppercorns, crushed. Double the amount of cream. Absolutely delicious.